Parmesan Pork Medallions

Preparation

1. Step 1

   Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.

   Step 2

   Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.

   Step 3

   Bake for 25 minutes.

   Step 4

   Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.

   Step 5

   While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.

   Step 6

   In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.

   Step 7

   Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.

2. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 267

   Step 10

   Total Fat: 4.5g

   Step 11

   Saturated: 2.0g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 1.0g

   Step 14

   Monounsaturated: 1.5g

   Step 15

   Cholesterol: 77mg

   Step 16

   Sodium: 254mg

   Step 17

   Carbohydrates: 23g

   Step 18

   Fiber: 3g

   Step 19

   Sugars: 6g

   Step 20

   Protein: 31g

   Step 21

   Dietary Exchanges

   Step 22

   1 Starch

   Step 23

   2 Vegetable

   Step 24

   3 Very Lean Meat